Chef's Recipe : Pierre Lorin Scallops

RECETTE DE CHEF : NOIX DE SAINT JACQUES DE PIERRE LORIN

Aujourd’hui le Château Sainte Roseline vous présente une nouvelle recette de Pierre Lorin, chef du restaurant RIVIERA III situé à Six-Fours-les-Plages. Un chef méticuleux et passionné par la cuisine et le métier de la restauration. Découvrez sa recette signature : NOIX DE SAINT JACQUES JUSTES SNACKEES BEURRE BLANC AU POIVRE TCHULI, ET CAVIAR OSCIETRE.

Put the chopped shallots in a sauté pan and pour in the white wine then the lemon juice, reduce the white wine to dryness over medium heat (without browning the shallots). Once reduced (dry) add 2 tablespoons of cold water. Cut the « very cold, therefore hard » butter into pieces. Raise the heat and whisk in the cold butter cut into pieces. The butter should come to a boil. This boil must be maintained until the end of the realization of this sauce. This is when the emulsion is made. It will allow the sauce to obtain a perfect smoothness. Remove the pan from the heat and stop boiling the sauce, otherwise the emulsion will no longer hold. Strain the sauce through a sieve or a fine strainer to remove the shallots. Check the creaminess of the beurre blanc and its seasoning. It should suitably coat the back of a tablespoon. Keep warm in a bain-marie.

Snack the scallops :

Salt and pepper the walnuts after having shelled them, cleaned them and dried them well. Heat the pan with a drizzle of olive oil on high.

Place the walnuts without stirring them for a minute to form a light crust, lower the heat and turn the walnuts one by one.

Add a large knob of butter. Continue cooking for a minute, basting the scallops constantly with melted butter.

Serve immediately.

The dressing :

Arrange the snacked scallops in a deep plate, add the white butter on the side to coat the bottom of the plate, delicately place a spoon of caviar on one of the scallops, add colored raw vegetables for decoration (cabbage color, Chioggia beets, beet sprouts, etc.)

IT'S READY ! IT'S YOUR PLACE :

Before enjoying your delicious meal, don't forget to share your tartare with us by tagging the RIVIERA III restaurant (@riviera_3_restaurant) and the Château Sainte Roseline (@chateausainteroseline) on Instagram.